1/4 c. popcorn kernels, popped
1/4 c. white ghiridelli chips
1 t. butter
1 T. milk
1 small tube of gold star glitter (edible)
1 T. of silver glitter (edible)
Place popped popcorn in a large bowl. In a 2 c. glass measuring cup, melt the white chips and butter at 30 minute increments until smooth. Add milk to thin and stir until combined and smooth. Pour over popcorn and toss. Pour coated popcorn onto a baking sheet and sprinkle with the edible gold stars and edible silver glitter. Let dry for a few moments and serve.